https://youtu.be/I_Wf6qq0JM4

A simple and easy to follow recipe for a delicious victoria sponge sandwich, made with fresh cream and jam. Don’t forget to invite me to your tea party 😉

Serves 16 | Preparation Time: 15 minutes | Cooking Time 25 minutes (plus time for chilling)

Ingredients Required:

• 250g Butter (softened)
• 250g Caster Sugar
• 250g Self Raising Flour
• 4 Medium Free Range Eggs
• 300ml Double Cream
• 30g Icing Sugar (plus extra for dusting)
• 150g Strawberry Jam
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Paste (optional)

Method:

• Grease and line two 15cm springform cake tins.
• Preheat oven to 180C/160C Fan/350F/Gas Mark 4.
• Add the butter and sugar to a large mixing bowl, and cream together until smooth.
• Lightly whisk the eggs in a small bowl, and add a little bit at a time to the butter/sugar mix, whisking well each time until the mixture is light and fluffy.
• Stir in the vanilla paste (optional).
• Sift in the flour and baking powder, and fold into the wet ingredients until combined. Do not over-mix.
• Split the cake batter equally between the two cake tins, spreading evenly.
• Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a skewer inserted into the centre of each cake comes out clean.
• Allow the cakes to cool in the tins, and transfer to a wire rack until cooled completely.

To prepare the filling:

• Add the double cream to a large bowl, and whisk well to form stiff peaks.
• Fold in the icing sugar.

To assemble the cake:

• Place each cake on a large plate, with the bottom of each cake facing upwards.
• Spread the double cream filling evenly over one of the cakes.
• Spread the jam evenly over the other cake.
• Carefully place the cake with jam onto the cake with cream, by slowly the plate upside down over the cake with cream.
• Lightly dust with icing sugar.
• Place the cake in the fridge to allow the cream to set for at least an hour.

Serve and enjoy 🙂